Ingredients
Scale
- 6 cups of day-old bread, cubed
- 2 cups fresh blueberries
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, and cinnamon.
- Place half of the bread cubes in the prepared dish, sprinkle with half of the blueberries, then add remaining bread and top with the rest of the blueberries.
- Pour the custard mixture evenly over the bread and berries, pressing gently to ensure absorption.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- Bake uncovered for 45-50 minutes until golden and set.
- Allow to cool slightly, dust with powdered sugar, and serve with syrup.
Notes
- Use stale bread for best absorption.
- Can be prepared a day ahead and baked fresh in the morning.
- Add nuts or oats for extra texture if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking / Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330 Kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg